Serves approx 8
Preparation Time: 30 minutes
Cooking Time: 20 minutes
4 Ripe bananas
125g softened butter cubed
200g caster sugar
1/4 teaspoon of vanilla bean extract
150g flour plain
1/2 teaspoon bicarb soda
pinch of salt
250ml cream cheese
80g butter softened diced
150g icing sugar sieved til it is very fine
1 pinch of vanilla bean extract
Preheat oven to 160 degrees celsius. Butter the base of a lamington tin or a slice tin.
Place butter and caster sugar in bowl and cream until pale. Beat in eggs slowly one at a time. Then stir in the vanilla. Add the flour, bi carb and pinch of salt and stir in with wooden spoon.
Then you can add the softened bananas. Whip a little with the electric beater to get this smooth. Adjust the batter with a little milk if it is too dry/stiff.
Place batter into the buttered tin and bake for 20 to 25 minutes until skewer comes out clean. Slice needs to be completely cooled down on a wire rack and then you can apply the icing.
To prepare the icing add cream cheese to large bowl and the butter and whip until creamy with electric beater. Add the pinch of vanilla bean and slowly add the icing sugar until it seems thick enough to layer on the slice after it has cooled.
Can be kept in fridge covered for up to a week.
This is a great idea for those bananas that sit in the fruit bowl going over ripe. Enjoy!